Greek Islands Steak Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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âI invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients.â âChris Wells, Lake Villa, Illinois Ingredients:
1 boneless beef top loin steak (8 ounces) |
1 tablespoon a.1. steak sauce |
mushrooms: |
1-1/2 cups sliced fresh mushrooms |
2 tablespoons butter |
1 tablespoon sherry or chicken broth |
1/8 teaspoon salt |
1/8 teaspoon pepper |
salad: |
4 cups torn mixed salad greens |
10 cherry tomatoes, halved |
2/3 cup thinly sliced cucumber |
10 pitted greek olives |
1/4 cup finely chopped red onion |
1/2 cup crumbled feta cheese |
1/4 cup prepared balsamic vinaigrette |
Directions:
1. Rub steak on both sides with steak sauce; let stand for 10 minutes.
2. Meanwhile, in a small skillet, saute mushrooms in butter until golden brown. Add the sherry, salt and pepper. Cook 1-2 minutes longer or until liquid is evaporated. Set aside and keep warm.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
4. Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle with vinaigrette. Serve immediately. Yield: 2 servings.
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